Zobrazeno 1 - 10
of 148
pro vyhledávání: '"Isao Hayakawa"'
Publikováno v:
International Journal of Food Science & Technology. 27:297-304
Summary. Reciprocating extrusion and single extrusion experiments were performed using a completely air-tight capillary extrusion viscometer in order to elucidate the effects of time-temperature history and strain history on the melt rheology of soy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f675d39e6a0ef684fe9fd3501e66ba5f
https://doi.org/10.1111/j.1365-2621.1992.tb02031.x
https://doi.org/10.1111/j.1365-2621.1992.tb02031.x
Publikováno v:
International Journal of Food Science & Technology. 27:565-571
Summary The relationship between the flow properties of soy protein isolate (SPI) at 140°C, measured using an extrusion viscometer, and changes in the hydration state were investigated. The state of the water in SPI was analysed by measurement of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42f4090df57d84aa217ab841b0feb397
https://doi.org/10.1111/j.1365-2621.1992.tb01223.x
https://doi.org/10.1111/j.1365-2621.1992.tb01223.x
Publikováno v:
International Journal of Food Science & Technology. 26:45-51
Summary The flow behaviour of molten soy-protein isolate (SPI) with moisture content ranging from 17 to 41% was measured with a capillary rheometer under an elevated temperature of 140°C. The flow-starting temperature of SPI under 90 MPa pressure wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3cd5533abf8ae702a40a0c8b3780e1e
https://doi.org/10.1111/j.1365-2621.1991.tb01140.x
https://doi.org/10.1111/j.1365-2621.1991.tb01140.x
Publikováno v:
International Journal of Food Science & Technology. 26:575-582
Summary Soybean was finely ground with a modified double-disk attrition mill by a wet-grinding process. The hydrostatic pressure in the gap between the rotating and stationary disks of the mill decreased with radial distance between the central inlet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::334d1c517cd332ab8dfd423edd950a08
https://doi.org/10.1111/j.1365-2621.1991.tb02003.x
https://doi.org/10.1111/j.1365-2621.1991.tb02003.x
Publikováno v:
International Journal of Food Science & Technology. 26:567-574
Summary A newly developed capillary viscometer, having an airtight sample cell and capillary system, was utilized to determine the flow properties of moisturized [70% dry basis (d.b.)] soy protein isolate (SPI) melt at 140°C. Pressure drop measureme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdbca3ed58cfb8e7f7e9f04ee19ed313
https://doi.org/10.1111/j.1365-2621.1991.tb02002.x
https://doi.org/10.1111/j.1365-2621.1991.tb02002.x
Publikováno v:
International Journal of Food Science & Technology. 42:434-440
Summary When a moderate heat (75–95 °C) and pressure (100 MPa) treatment (MHPT) was applied to potato, there were changes in texture, colour and tissue sloughing. Water-soluble pectin release was determined and related to potato tissue firmness. P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf67233372cef8b690146b868c0c542f
https://doi.org/10.1111/j.1365-2621.2006.01251.x
https://doi.org/10.1111/j.1365-2621.2006.01251.x
Publikováno v:
Food Research International. 39:53-58
Terpene hydrocarbons are volatile compounds that cause aromatic deterioration of orange juice during prolonged storage. In this study, we attempted to remove terpene hydrocarbons from the freshly squeezed orange juice using an ascending bubble extrac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5120113eb50d28d3eca22fdb4247817
https://doi.org/10.1016/j.foodres.2005.05.009
https://doi.org/10.1016/j.foodres.2005.05.009
Publikováno v:
Ozone: Science & Engineering. 26:517-521
Ozonated water was used for inactivation of Fusarium oxysporum conidia in sterilized water and inorganic soil-less nutrient medium at different treatment temperatures. F. oxysporum conidia were effectively inactivated in both water and nutrient media
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f20a7c0bb8e81ca179451ac62bfbeb99
https://doi.org/10.1080/01919510490507937
https://doi.org/10.1080/01919510490507937
Publikováno v:
Food Microbiology. 21:469-473
The bactericidal efficiency of hydrostatic pressure treatment combined with a slow decompression (SD; about 30 s) or a rapid decompression (RD; about 2 ms) against clinically isolated Escherichia coli O157:H7 was investigated in apple juice, orange j
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc8212981172d235a3b4df9f157e9489
https://doi.org/10.1016/j.fm.2003.09.004
https://doi.org/10.1016/j.fm.2003.09.004
Publikováno v:
Beiträge zur Tabakforschung International, Vol 21, Iss 1, Pp 31-39 (2004)
Diverses techniques ont ete employees pour analyser les composes organiques volatils (VOCs). Cependant, ces techniques sont insuffisantes pour l'analyse precise des VOCs dans la fumee de tabac a cause de la complexite et l'instabilite du systeme ou d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5afdb2909f01efc84d50cacc9dd00342
https://doi.org/10.2478/cttr-2013-0769
https://doi.org/10.2478/cttr-2013-0769